Chicken, sweet potato & coconut curry

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• Inga

  21 August 2008

  Inga rated and commented on this recipe

  

  I just made this dish tonight for my family. This was wonderfully simple to make - after a bit of chopping, everything was quick and straightforward. We loved this dish and I'll definitely be making it again. I added some more curry, though, as we quite like spiciness, and I also stirred in some spinach at the end. I doubled the recipe simply because I had to defrost a packet of 4 chicken breasts; no doubt it would be possible to freeze the leftovers but we loved this so much we'll be eating the rest tomorrow night! Definitely a recipe one can play around with, too, and use varying ingredients.

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• Gail

  24 August 2008

  Gail commented on this recipe

  I made this curry as per the recipe the first time and enjoyed it very much. After reading the reviews I decided to experiment.... I used 3 chicken breasts, 1 large sweet potatoe, 2 dessert spoons of korma curry paste, 2 teaspoons of curry powder and half a red chilli. Towards the end of cooking I added a small sweet red pepper and a couple of mushrooms. This made quite a pan full enough for 8 people.............delicious.

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• PoshPaws

  26 August 2008

  PoshPaws rated and commented on this recipe

  

  I really liked this one, but it was a tad on the mild side for us - so next time, I will up the chilli quota!

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• reebs

  02 September 2008

  reebs rated and commented on this recipe

  

  really quick, easy and very delish. I used Quorn, 2 tbsp of Vindaloo paste, and some marrow, and spinach as well as the sweet potato. You could use any veg really. Gorgeous. Will definitely make again.

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• Mimi

  06 September 2008

  Mimi rated and commented on this recipe

  

  Delicious. Very warming and filling. I added more curry paste for more of a 'kick'!

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• Reni

  08 September 2008

  Reni rated and commented on this recipe

  

  My husband loved this recipe. I thought it need more spice - will add more curry paste next time.

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• runnyeyes

  10 September 2008

  runnyeyes rated and commented on this recipe

  

  used Madras paste and copied the idea of stirring in spinach. Thought it was delicious...barely a curry..really a lovely warm autumn dish.

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• kaspar

  12 September 2008

  kaspar rated and commented on this recipe

  

  Made this follwing recipe exactly (except used curry powder as I had no curry paste) and, while it was cooking, thought the sauce was going too be too "runny". I decided I would thicken it if I made it again. However, once served with the rice, it was perfect - not too sloppy at all. The whole family loved it, clean plates all round (Mum, Dad & 3 fussy girls!). Even some left for one lunch the next day.

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• clairebear

  14 September 2008

  clairebear rated this recipe

  

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• Deekay78

  17 September 2008

  Deekay78 rated and commented on this recipe

  

  Nice enough, I made this with an onion and added more lentils. Nice midweek meal.

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• Sally

  17 September 2008

  Sally rated and commented on this recipe

  

  Easy to make and liked by all the family - for once!

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• Louisa!!

  22 September 2008

  Louisa!! commented on this recipe

  made this tonight in under an hour and it was goooooood!

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• v6en

  01 October 2008

  v6en commented on this recipe

  This is soooo good! First curry I've made. Used Madras paste as we like it spicy (4 teaspoons). Second time around used even more and it was even better (although I did make a lot more chicken so it was required ;-) Yum Yum Yum!

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• Caraline

  08 October 2008

  Caraline rated and commented on this recipe

  

  Delicious and so easy - will be trying it with lamb, prawn etc. Do agree about the sweet potato taking over a bit though!

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• Hannah

  08 October 2008

  Hannah rated and commented on this recipe

  

  This was lovely and really easy to make even at the end of a tough day at work. Have now made this twice, the second time adding a bit more spice. Worked really well with sticky rice and was a hit with adults and kids alike

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• kilbarchancats

  09 October 2008

  kilbarchancats commented on this recipe

  Fantastic Recipe!!!. Highly recommended. I substituted the curry paste with in fact red thai curry paste, and added a bit extra garlic. I will definitely make again - and will try with standard curry paste. Leftovers for lunch today in work and a friend (who would not eat a curry for love nor money) has commented on the 'absolutely delicious' smell. As per is the usual with midweek meals I prepared the night before eating and well, can only imagine that this enhanced the flavours, allowing everything to soak in.

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• sophie12345

  16 October 2008

  sophie12345 rated and commented on this recipe

  

  Used a medium curry paste instead of mild and added aubergine and spinach. Was delicious and healthy as well!! Would definitely make again.

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• BeaMuffin

  19 October 2008

  BeaMuffin rated and commented on this recipe

  

  very tasty, very easy, we loved it!

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• Paul S

  26 October 2008

  Paul S rated and commented on this recipe

  

  I agree with the others. Really tasty results with the sweet potatoes and peas going together very well. I used half-fat coconut milk (under orders!), de-boned thigh meat and a sachet of curry paste. Seemed to work well. You could certainly add more spice as the result is very tasty rather than spicy. Had the rest for lunch the next day and it was even better!

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• Nikki

  26 October 2008

  Nikki rated and commented on this recipe

  

  Excellent dish, loved by all even my toddler!

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Ingredients

• 1 tbsp sunflower oil
• 2 tsp mild curry paste
• 2 large boneless, skinless chicken breasts , cut into bite-size pieces
• 2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
• 4 tbsp red split lentils
• 300ml chicken stock
• 400ml can coconut milk
• 175g frozen peas

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Difficulty and servings

Serves 2 adults and 2 children

Preparation and cooking times

Ready in 25-35 minutes

Ingredients

• 1 tbsp sunflower oil
• 2 tsp mild curry paste
• 2 large boneless, skinless chicken breasts , cut into bite-size pieces
• 2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
• 4 tbsp red split lentils
• 300ml chicken stock
• 400ml can coconut milk
• 175g frozen peas

Per serving

291 kcalories, protein 19g, carbohydrate 24.5g, fat 14 g, saturated fat 10g, fibre 3.6g, salt 0.57 g

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